This past week, end to end, felt like a 9 or 10 day week. As I sit now at the end of day 6 of the week, and day 17 of The Whole Damn Thing, I am just so happy to be this far along in the hard push that I knew January was going to be — and even happier that I am still rolling right along.
I was due in to Charlotte from Wednesday – Friday for work, and after a packed Monday and Tuesday trying to get everything ready, Tuesday night Yoga was more than in order.
A big group of us MAD ones got caught up in a non-stop Facebook thread that landed us in Opal Yoga at 5:30, prepped and ready for a near 90 minutes of Yin Yoga and myofascial release that was led by Mia in her Rasa Yoga Lab class. And I needed it more than I even know.
Still sore from a killer workout on Sunday, my hamstrings needed some serious love to help recover and release. While the early moments of the class my ability to make it through seemed a little questionable (my hamstrings were not remotely forgiving), ten minutes in I had generated some good heat, and slowly but surely things began to move a little easier, feel a little better, and ultimately felt amazing.
I needed it. Not just my sore and stress bearing body, but my mind. I needed the time away from everything else; the time in my own body, my own breath, and my own mind. Even if just for a moment
Still in the zen-ish wake of savasana, I got to work in the kitchen cleaning out the rest of the fridge contents with a serious focus on getting meals organized for my trip.
It was ground beef with zucchini, yellow squash, and bell peppers made the bulk of the meals, and roasted sweet potatoes with rosemary sea salt on the side. The whole meal was plated with some leftover cole slaw (green cabbage, red cabbage, carrot, green onion, kale and a light olive oil and sea salt dressing.
While I loved this meal round I, the best part about all of these items and their flavor is that they are even better as leftovers. Seriously. When you travel as much as I do, and you’re constantly bringing food in tow, it’s important to plan meals that are good two to three days after the fact.
This particular meal got me through my trip to Charlotte (in several different installments), which was so critical since lunch is the absolute hardest time of day for me when I’m in the office.
By the time I got home, around 8pm on Friday night, I was beyond ready to be back to my Charlottesville routine — which I’ve got three (now two) days to enjoy before heading out to San Francisco for another work trip (though, I’m not fighting against mid 60’s temps, and my favorite city to visit).
Today kicked off with my two favorite Saturday things: MADabolic Cville and an almond milk latte from Milli Joe, and for that I am thankful.